Finnish Reindeer Burger from Gordon Ramsay Around The World
Ingredients
- 5 ounces ground reindeer (venison works as well)
- 3 ounces ground smoked reindeer (venison works as well)
- 1 egg
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 cup chanterelle mushrooms, cleaned
- 1 small yellow onion, sliced into ½-inch rounds
- Unsalted butter
- 2 slices gouda cheese
- 1 brioche bun, sliced and toasted on both sides
- Mayonnaise
- Dijon mustard
- Butter lettuce leaves
- Flaky salt
- 1 large tomato, sliced
Instructions
Fire Up the Flavor
- Start by heating a large cast iron skillet over medium-high heat. Don’t rush this part—let it heat for a solid 15 minutes. You want that pan sizzling hot to develop a deep, flavorful crust on the burger.
Craft the Perfect Patty
- In a large bowl, combine the ground reindeer meat with an egg and a teaspoon of olive oil. Season generously with salt and pepper, then roll up your sleeves—it’s time to mix. Use your hands to blend everything together, but don’t overwork the meat! Shape it into a patty, keeping it slightly wider than your bun since it will shrink as it cooks.
Sear Like a Pro
- Drizzle a couple of tablespoons of olive oil into your now-smoking-hot skillet. Carefully place the patty on one side, letting it develop a rich, golden-brown crust.On the other side of the pan, toss in the chanterelle mushrooms. Season them lightly with salt and pepper to bring out their natural earthiness.In the remaining empty space, lay down three thick onion rounds. Drop in 3-4 tablespoons of butter and let it melt into a golden pool, coating the onions as they sizzle.
Additional Step-by-Step Recipe Instructions
Build Layers of Flavor
Once the bottom of the burger is beautifully caramelized, flip it. Immediately crown it with two slices of Gouda, allowing them to soften into melty, cheesy perfection.
Flip the onions as well—they should be deeply golden and slightly crispy on the edges by now. Keep an eye on the chanterelles, giving them an occasional toss until they’re tender and aromatic. Once they’re done, transfer them to a plate and set aside.
Create the Ultimate Bite
Slather the bottom bun with about a tablespoon each of mayonnaise and mustard. Then, stack on a few crisp lettuce leaves for that fresh crunch.
Next, pile on a generous spoonful of those buttery chanterelles. Don’t be shy here—the more, the better! Season with a pinch of flaky salt and freshly cracked black pepper. Follow up with 1-2 juicy tomato slices.
The Final Touch
Remove the lid from your skillet and add a few extra tablespoons of butter. Now comes the magic—tilt the pan slightly and use a spoon to baste the burger with the melted butter. This step locks in moisture and boosts flavor.
Using a spatula, lift that beautifully cooked patty and gently place it on top of the tomatoes. Finish with the caramelized onion rings, then crown it with the top bun.
Serve & Devour
There’s no waiting around—this burger is at its peak right now. Serve immediately, take a bite, and savor the bold, rich flavors. This isn’t just a meal; it’s an experience.
Bon appétit!